"Lentils are friendly - the Miss Congeniality of the bean world." -Laurie Colwin

The refrigerator light goes on...

I had this dish at a Lebanese restaurant and it was delicious although a bit bland - just rice, lentils and spice. In researching this recipe I found out why: most of them have caramelized onion and pinenuts. It takes on a whole new flavor with those two simple ingredients.

Mujadara

Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

1 cup

brown lentils

6 cups

water (divided)

1 Tbsp

olive oil

1 large

onion (sliced)

2 Tbsp

pine nuts

2 tsp

ground cumin

1/4 tsp

ground cinnamon

1/8 tsp

cayenne pepper

1/2 cup

jasmine rice

1/2 tsp

salt

Place 3 cups of water in a medium saucepan over high heat.

When the water is boiling, add the lentils, stir, and reduce the heat to a slow boil.

Cook the lentils for about 15 minutes until tender but not mushy. Drain and set aside.

Place the oil in a large skillet over high heat.

When the oil is hot, add the onions and cook, stirring almost continuously, until the onions begin to brown.

As the onions begin to brown, add the pinenuts. Adjust the heat to keep the onions from burning.

When the onions are browned, add the cumin, cinnamon, cayenne, rice, salt, and 3 cups of water.

Bring the water to a boil and reduce the heat until it is simmering.

Cook for about 15 minutes. Do not stir.

Watch carefully and when the water is gone, turn off the heat and add the lentils.